Ingredients
1 shortcrust pastry
2 brown onions
sliced thinly
1 tbsp butter
(20g)
1 large sweet potato
about 300g
4 eggs
1 cup cream
(250ml)
¼ cup sage leaves
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 24cm fluted, loose-bottomed tart tin
- 1 saucepan
Instructions
- Preheat the oven to 220°C (200°C fan-forced).
- Roll out the pastry and line a 24cm fluted, loose-bottomed tart tin.
- Trim the edges then blind bake for 15 minutes.
- Gently sweat down the onions and butter in a saucepan over low heat. Cook the onions for about 20 minutes or until collapsed and caramelised.
- Meanwhile, peel and slice the sweet potato into thin discs. Whisk the eggs, cream and salt and pepper together.
- Line the base of the tart with the onions, pour over the egg and cream mixture, top with the sweet potato discs, scatter with sage leaves and season well.
- Bake for 30 minutes or until the pastry and top is lovely and golden.
Notes
Tip
Blind baking is when you bake the pastry before you add the filling.
Tip
You will need to weigh it down with dried lentils or rice so that the pastry does not rise up. You can discard these after baking.
